Easy pea-sy

Pea & barley risotto with garlic prawns

SERVES 4 PREP + COOK TIME 1 HOUR

1 tbsp olive oil, plus 2 tbsp extra 1 long red chilli, chopped fi nely 2 cloves garlic, chopped, plus 2 cloves extra, crushed 2 shallots, chopped fi nely 1 cup pearl barley 1 litre chicken stock 1 cup water 1 tbsp fi nely grated lemon rind ½ cup fresh or frozen peas 150g sugar snap peas, trimmed, halved lengthways 400g peeled uncooked prawns, tails intact, butterfl ied Snow pea tendrils, thin strips lemon rind, to serve (optional)

1Heat oil in a large saucepan over medium-low heat. Add chilli, garlic and shallots. Cook, stirring, for 3 minutes or until tender. Add barley. Cook, stirring, for 2 minutes or until lightly toasted. Add half the stock. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 18 mins or until liquid has been absorbed. Add remaining stock and water. Cook, stirring occasionally, for another 18 mins or until most of the liquid has been absorbed. Add lemon rind, peas and sugar snap peas. Cook for 3 minutes or until veges are tender. Season.

2Heat the extra oil in a medium frying pan over high heat. Cook prawns and extra garlic, stirring, for 5 minutes or until prawns are just cooked. Season.

3Serve risotto topped with prawns, snow pea tendrils and lemon rind strips, if using.

Gado-gado tempeh stir-fry lettuce cups

SERVES 4 PREP + COOK TIME 30 MINS

½ cup smooth peanut butter ½ cup coconut milk ¼ cup water 2 tbsp soy sauce 1 clove garlic, crushed 1 fresh long red chilli, seeded, chopped fi nely ½ cup vegetable oil 250g tempeh (see tip), diced 300g broccoli, stalks chopped fi nely, cut into small fl orets 1 carrot, sliced thinly 300g snow peas, trimmed 3 spring onions, sliced thinly 4 eggs 8 lettuce leaves Lemon wedges, to serve

1Whisk peanut butter, coconut milk, water, soy sauce, garlic and half the chilli to make sauce.

2Heat 2 tbsp of the oil in a large wok over high heat. Stir-fry tempeh for 5 minutes or until golden. Transfer to a large bowl. Keep warm.

3Heat another 2 tbsp of oil in wok. Stir-fry broccoli, carrot, snow peas and spring onion for 4 mins or until tender. Add ¼ cup sauce, tossing to coat vegetables. Transfer vege mixture to bowl of tempeh, stirring gently to mix.

4Heat the remaining oil, 2 tbsp of the sauce and remaining chilli in wok over medium heat. Fry eggs for 3 minutes or until whites fi rm, edges crisp and yolks are cooked to your liking.

5Divide lettuce cups, tempeh mixture and eggs among plates. Drizzle with remaining sauce. Serve with lemon wedges.

Note

Tempeh is a traditional Indonesian food made from fermented soybeans. A fantastic source of protein, it has a fi rm texture and nutty fl avour.

Tip

To omit Step 1, buy trimmed chicken wings sold as chicken nibbles in supermarkets.

Sticky chicken wings with quinoa ‘fried rice’

SERVES 4 PREP + COOK TIME 50 MINS

12 small chicken wings 1/3 cup tomato sauce 1 ½ tbsp soy sauce 2 tsp honey 1 tbsp sesame seeds ¼ cup coriander leaves QUINOA ‘FRIED RICE’ 1 cup quinoa, rinsed 100g sugar snap peas 2 tsp vegetable oil 2 tsp sesame oil 150g oyster mushrooms, torn 2 cloves garlic, sliced thinly 4cm piece ginger, julienned 100g frozen shelled edamame (soy beans) 4 spring onions, chopped fi nely 2 tbsp kecap manis (sweet soy sauce)

1Remove and discard tips from chicken wings. Cut wings in half at the joint. (See tip.)

2Combine sauces, honey, half the seeds and chicken in a medium bowl. Cover. Refrigerate for 2 hours or overnight.

3Preheat oven to 200°C. Place chicken on an oiled wire rack over a large roasting pan. Roast for 30 mins or until chicken is cooked through.

4To make quinoa fried rice, cook quinoa in a large saucepan of boiling water for 12 mins or until tender. Drain. Spread on an oven tray and refrigerate uncovered. Boil, steam or microwave sugar snap peas until just tender. Heat combined oils in a wok over high heat. Stirfry mushrooms for 1 min or until almost cooked through. Add garlic and ginger. Stir-fry for 1 min or until fragrant. Add edamame and snap peas. Stir-fry for 2 mins or until heated through. Add spring onions. Stir-fry for 1 min. Add quinoa and kecap manis. Stir-fry for 1 min.

5Sprinkle chicken with remaining sesame seeds. Serve with quinoa, sprinkled with coriander.

Lime & coriander beef salad

SERVES 2 PREP + COOK TIME 35 MINS

80g udon noodles 200g beef rump steak, trimmed 1 cup coriander leaves 1 tbsp fi nely grated lime rind 1 Lebanese cucumber, cut into ribbons 2 medium tomatoes, chopped coarsely 1/3 cup mint leaves 3 spring onions, sliced thinly 100g snow peas, sliced thinly 50g snow pea sprouts ¼ cup coarsely chopped unsalted roasted cashews LIME DRESSING 2 tbsp lime juice 1 tsp fi sh sauce 2 tsp fi nely chopped palm sugar 1 long red chilli, sliced thinly

1Place noodles in a medium heatproof bowl. Cover with boiling water. Stand for 5 minutes or until just tender. Drain. Refresh under cold water. Drain.

2To make lime dressing, place ingredients in a screw-top jar. Shake to combine.

3Cook beef on a heated oiled grill plate (or grill or barbecue) 1 minute each side or until cooked as desired. Cover. Rest for 5 minutes.

4Finely chop half the coriander. Combine chopped coriander and lime rind on a plate. Coat beef in coriander mixture. Slice beef thinly.

5Add remaining coriander, cucumber, tomato, mint, spring onions, snow peas, sprouts, dressing and beef to noodles. Toss gently. Sprinkle with nuts to serve.